Chardonnays are now so much more – or less – than the over-oaked white wine that led many of us to apply the ABC rule (Anything But Chardonnay) when selecting a wine. Those chardonnays were mostly produced in California and were very high in alcohol, heavy, and over-oaked. They seemed too big for summer and not big enough for winter. Well, all that has changed. Today’s chardonnays, chosen with a bit of care, are delightful, fresh, clean, crisp and well balanced – much like the French chardonnays that have stood the test of time. But if you prefer oaky chardonnay, you have not been forgotten by some current winemakers.

Chardonnay is one of the most widely planted grape varietals in the world, and most famous as the grape used in Burgundy for French chablis and their notable white burgundy. It is also one of the main grapes in champagne and sparkling wine.

Chardonnay grapes on the vine

There are many styles and flavors of chardonnay. Characteristics of the wine take on the land’s terroir and come to life in the fermenting process. Chardonnay at its best is a dry white wine, with just a slight touch of sweetness. Aromas and flavors consist of apples, pears, peach, lemon, lime, grapefruit and pineapple. When aged in oak barrels; butter, cream, vanilla, and oaky, smoky, toasty, and mineral notes appear. Flavors grow in your mouth, leaving a long, complex finish. Chardonnay can stand up to most foods, making this a positive choice for most menus.

You can find outstanding chardonnays produced in the United States – especially in California, New York and Washington State. You can also find great chardonnay abroad: Argentina, Chile, France, Greece, Italy, South Africa, New Zealand, and more. Every country has its own individuality and wines vary from region to region. Chardonnay ages well, developing more complex, subtle flavors over the years – a favorite white wine for collectors.

Chardonnay produces some of the best late harvest dessert wines. Judy Mattera of Sweet Solutions, not surprisingly, loves sweet wines. Judy is an acclaimed pastry chef and has worked at several prestigious restaurants in Boston. She now consults for restaurants and retailers, and teaches wine and dessert pairing at Gordon’s Fine Wines in Waltham, as well as at food and wine shows, corporate events, restaurants and wine dinners. She also writes about sweet and fortified wines for various publications.

When Judy chooses wines for dessert menus, she must first identify the aromas and flavors. In pairing sweet wine with dessert there are guidelines to follow. Judy emphasizes that the wine has to be sweeter than the dessert so know the sweetness levels, and pair delicate to delicate – completing your meal with balance and elegance.

Judy highly recommends “Joy” by Rombauer Vineyards in Napa, and Wolffer Late Harvest Chardonnay from Long Island, both are tropical, fruity and lush, pairing well with peach tarts and nectarine crisps, topped with almonds and served with vanilla ice cream. Another great pairing is Steele’s Late Harvest Chardonnay. The wine has aromas of peaches and honey, with hints of citrus, and tastes of stone fruit with a lasting finish. It is amazing served with mascarpone semifreddo with grilled peaches and Amaretti. Champagne and sparkling wines are also good matches for dessert pairing, as well as moscato. Sweet wines can also be served as dessert on their own – easy and delicious. Enjoy.

Comments and Suggestions:

Tue. November 11, 2014 2:16 PM - by: Bob R Hess
If you want a very good Chardonnay wine try Hess Select @ www.hesscollection.com. They make 750ml and 3.0L bottles of it and there is nothing better in the state of California.
Thu. September 26, 2013 1:37 PM - by: Shawna
Well, I liked this one:
Freemark Abbey from Napa Valley. The one I tried was an 09'.
Good luck on your quest for a proper Chardonnay. Would you let me know if you find any really good ones? I'd really appreciate that ;)
Price: 20.00
Date tasted: 3/7/12.....go to this address for my full review or to email me:
http://thewinewitch.blogspot.com/2012/03/freemark-abbey-chardonnay-09.html
Cheers!Sun. December 18, 2011 12:40 AM - by: Grapenut
Dale: La CremaSat. December 17, 2011 6:00 PM - by: Dale Rotar
I get it!!!! B/c of the economy the Chardonnay producers chose to go the cheap route and marketed the new friuty chards as Eurpoean!! B/C to produce Chards in oak barrels is too expensive!!
Nonsense, a true clean chardonnay has a buttery Oakey flavor. My problems I can't find any? The old and true Cakebread of years passed as even chosen to go the cheap route.
True Chard drinkers get the nonsense!!!
Can you recommend a buttery oaky Chard from the wonderful pre recession era?

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